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Paula Deen's Family Kitchen Fried Pork Chops Recipe - Get the pork chop recipe from Paula Deen's Family Kitchen to enjoy the ultimate Southern comfort food recipe for dinner.
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Paula Deen's Family Kitchen Fried Pork Chops Recipe: https://www.pauladeen.com/recipe/fried-pork-chops/
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0:02
- If you ever get a chance to go to
0:05
Paula Dean's Family Kitchen, y'all,
0:08
everybody, you know, you can order like two meats
0:12
or at dinner time you can get three meats.
0:16
And everybody always gets the fried chicken, always,
0:19
because it's incredibly out of this world.
0:22
But, you know what I always get when I'm there?
0:26
Do you know Michael?
0:28
- [Michael] Yes.
0:29
- [Paula] What do I get?
0:30
- [Michael] Pork chops.
0:30
- [Paula] Poke chops, poke chops.
0:33
I love our pork chops.
0:36
So, I'm gonna show you
0:37
how we prepare them at Family Kitchen.
0:42
Now, at Family Kitchen we do...
0:44
Y'all, I have got little lie bumps
0:47
all down the side of my tongue.
0:50
- [Michael] You been lyin?
0:51
- [Paula] And every time...
0:52
I know, I'm trying to not to lie...
0:53
and every time I move my mouth,
0:56
my teeth, it's affecting my speech.
1:00
(Paul laughing)
1:02
Lord knows we don't need to play around with that one.
1:05
(Paula clearing her throat)
1:06
But, at Family Kitchen,
1:09
we prepare boneless pork chops there.
1:13
So, when I'm at home, cooking pork chops,
1:17
they're gonna be bone-in,
1:19
because that's just the way I like them.
1:21
All right, so we're gonna salt and pepper
1:24
both sides of our chops.
1:33
And now, I'm gonna sprinkle it
1:37
with garlic powder as evenly as I can.
1:46
And then just a wee, little bit of cayenne.
1:50
Just a wee little bit.
1:52
I mean, not much, cause I don't wanna be burned up.
1:59
All right, now some celery seeds,
2:03
I think I'll put some celery seeds
2:05
in our flour and that'll be good.
2:08
And now we're just gonna turn our chops over.
2:13
And sometimes, y'all, I'll actually take a meat mallet
2:20
and beat down my pork chops,
2:22
you know, to just help tenderize them.
2:26
So, you can do that, if you'd like,
2:27
or just not, whatever, just a personal preference.
2:32
In this recipe is, the directions will tell you
2:41
to cook it in deep grease, in a deep fryer
2:52
And if you're lucky enough to have one of those at home,
2:55
that's what I would recommend.
2:57
All right, so, let's see,
2:58
a little garlic powder on the other side.
3:02
I think I'll just put a little cayenne in there
3:07
cause I don't wanna sprinkle too much on my chops,
3:11
and then some celery seed on this side
3:17
and that gets our beautiful pork chops.
3:21
To me, one of the best parts of a pork chop
3:26
is gnawing that bone, y'all.
3:30
I am a bone gnawer from way back.
3:33
My precious little baby brother, Bubba,
3:37
he and I could gnaw some bones.
3:41
And when he had fried chicken,
3:44
you couldn't even tell what it was originally, what it was.
3:52
He gnawed them so good.
3:54
And I still miss my baby, my baby brother.
3:59
Oh, all right.
4:02
So now, you can see I've got a shallow pan I'm using,
4:11
and I'm just gonna pour buttermilk in here.
4:17
And I've got our vegetable oil back here
4:22
on the stove, heating up.
4:26
And this buttermilk, it helps the flour
4:30
to stick to your pork chop.
4:34
And to me, it actually helps tenderize those chops.
4:41
So, I really like this step in frying pork chops, y'all
4:50
Okay, now I'm gonna give my flour a stir,
4:59
since I put that little bit of cayenne.
5:02
Hope I hadn't made them too hot.
5:06
And if I have time, I actually like for my pork chops
5:10
to sit in the buttermilk for a while.
5:17
But, like I said, I got my grease getting hot back here.
5:25
Mm.
5:27
These are nice pork chops, Theresa.
5:30
- [Theresa] Yes!
5:31
- [Paula] Theresa does the shopping
5:33
and these are just nice chops.
5:42
I'm gonna put a little bit more buttermilk in it,
5:44
cause it was like it didn't wanna completely
5:49
get the other side of it.
5:56
So, I'm gonna put these in kind of deep, deep fat.
6:10
And now I'm gonna have to find a little bit bigger bowl
6:16
to dip our pork chops in.
6:25
And this may not be enough flour,
6:28
I may need to add some more flour,
6:35
and I'm gonna need another pan to put them on
6:41
once I get them floured.
6:57
Poor Michael just got home, y'all,
6:59
and he said on his way home,
7:01
they called him to come back and do another job.
7:05
So, are you gone again?
7:07
- [Michael] Yeah, I'm headed.
7:08
- [Paula] How many of those shirts you think you gonna need?
7:10
- [Michael] I thought I had four dirty ones,
7:13
but just three, I guess.
7:14
- [Paula] I don't have them washed.
7:16
They're in the washer.
7:17
- [Michael] (Indistinct)
7:21
- [Paula] Oh, Oh, okay.
7:23
I usually just dry them.
7:24
- [Michael] I think I'm gonna get them pressed.
7:26
- [Paula] I can press them.
7:28
- [Michael] No. I think I'm gonna get them...
7:29
See, this is my beauty pageant.
7:31
- [Paula] Oh.
7:32
(Theresa laughing)
7:32
(Paula laughing)
7:34
Show him what he wears in his beauty pageant, Eddie.
7:37
You know, I mentioned earlier
7:39
that he just got back from Key West,
7:43
from the...
7:45
- [Michael] Hemingway look-alike contest.
7:46
- [Paula] Uh-huh.
7:48
I can press those, Michael.
7:51
- [Michael] I know, so can I.
7:54
- [Paula] Okay.
7:55
Who you gonna get to press them?
7:59
- [Michael] We'll get the dry cleaners to press them.
8:03
- [Paula] All right, I'm checking my oil back here,
8:07
and it is hot enough.
8:12
So, I'm gonna flour my pork chops,
8:20
and I'm gonna press that flour into them.
8:24
I'm gonna have to have some more flour.
8:30
Okay.
8:33
- [Michael] All right.
8:34
- [Paula] All right.
8:35
What time will you be home next time?
8:37
(Paula chuckling under her breath)
8:39
- [Michael] Oh, let's see, probably seven o'clock.
8:42
- [Paula] Okay, Ill see you then.
8:44
- [Michael] All right, bye.
8:45
- [Paula] I'm gonna fry you fresh fish for supper.
8:48
- [Michael] Sounds good.
8:49
(indistinct)
8:56
- [Paula] Okey dokey.
8:57
Oh, I can't wait to gnaw this bone.
9:01
He may have left-over pork chops.
9:03
(laughing)
9:06
All right, I gotta have some more flour.
9:09
So, I've got to wash my hands.
9:18
Ooh hoo hoo.
9:21
So, you can see that I'm frying them
9:23
in deep grease, where it's covering them,
9:29
and that's the way it would be at the restaurant,
9:32
because we would be frying it
9:35
in a deep fryer, at the restaurant.
9:47
You would like for your grease
9:48
to be around 350 degrees, y'all.
9:54
I've got mine on number seven.
10:00
Where's that fourth pork chop gonna go?
10:02
I don't have room in the pan.
10:05
(Paula chuckling)
10:07
Oh, rats.
10:09
We gonna cook these for about eight to ten minutes, y'all,
10:14
really depends on...
10:20
Really depends on...
10:21
Look at that pork chop.
10:23
It really depends on how thick your pork chops are.
10:28
So, eight to ten minutes, and because they're in deep fat,
10:35
you can see that they're already browning on top, too.
10:40
So, we're only gonna turn these one time.
10:48
When they're nice and brown on the other side,
10:48
then we're gonna turn them,
10:51
This is a good shot, y'all.
10:52
You can see how deep our oil is.
10:57
And I'm turning our pork chops.
11:00
This is the only time they'll be turned.
11:04
I got to make sure I get that in there just right.
11:07
He has to go this away.
11:10
There you go.
11:15
That was the first one I put in,
11:17
so, naturally I turned him first.
11:22
And that was the...
11:23
(buzzer sounds).
11:24
second one I put in and this was the third.
11:26
So, I'm gonna leave it
11:27
just a couple of minutes more before I turn him.
11:33
And you see these little niblet pieces of flour
11:38
that have fallen off and given us those crusties,
11:44
makes the best gravy.
11:46
Makes the best gravy, y'all.
11:52
You wanna drain your pan
11:57
and leave just maybe, two or three tablespoons,
12:02
four tablespoons of the vegetable oil
12:05
in the pan and put your flour in there,
12:07
salt and pepper and brown that flour real good.
12:11
And some people love milk gravy.
12:16
If you wanna make milk gravy,
12:17
I wouldn't get my flour too, too brown.
12:22
You do want it to cook though, so it won't taste pasty.
12:28
But I just make regular, old brown gravy,
12:35
by adding water, hot water to my brown flour, like a roux.
12:45
You're making a very quick, quick, roux.
12:50
Oh my goodness.
12:55
These are gonna be delicious.
12:58
And at the restaurant, at Paula Dean's Family Kitchen,
13:07
we serve them with onions on top, a little fried onions
13:13
and maybe a couple of sauteed onions and bell pepper.
13:16
Oh my goodness, y'all just must please try them.
13:20
Everything is so good there.
13:22
Our meatloaf is incredible, isn't it Eddie?
13:25
- [Eddie] Yes, and they do that...
13:27
- [Paula] Chicken and Dumplings
13:29
- [Michael] ... with the onions too, don't they?
13:30
- [Paula] Uh-huh.
13:31
Yeah, with fried onions on top,
13:32
in that sweet, ketchupy topping.
13:35
Every time I say the word kitchen,
13:41
when I say the K word,
13:43
(Paula laughing)
13:43
it hits the side of my mouth and it hurts so bad.
13:48
All right, so, we are almost there y'all.
13:52
Look at that.
13:55
And, you know, pork chop, nowadays,
14:01
when I came into the kitchen,
14:03
you were still killing it.
14:05
You know, momma and grandma said,
14:06
"You cook that pork chop 'til it's all the way done,
14:12
I mean all the way done,
14:13
cause you don't want trichonosis."
14:16
All right.
14:17
So, look at that, that's reading 161.
14:21
So, I'm gonna start taking them up
14:25
and add the other one to the pan.
14:41
(Paula laughing)
14:44
Sometimes it's the little things
14:46
that just make you so happy.
14:48
(Paula laughing)
14:50
Alright, now I'm gonna go ahead
14:52
and slip this other one in its place,
15:04
kinda dry it out some.
15:23
How beautiful is that, Eddie?
15:25
- [Eddie] Good.
15:27
- [Paula] Have you ever see anything as pretty as that?
15:31
(Paula laughing)
15:32
No, right?
15:34
No?
15:35
- [Eddie] I have.
15:36
- [Paula] You have, where?
15:38
- [Eddie] In your other kitchen.
15:38
(Paula and Eddie laugh)
15:40
- [Paula] At Paula Dean's Family Kitchen
15:41
and the lady and sons?
15:42
- [Michael] No.
15:43
- [Paula] (indistinct)
15:44
- [Michael] In your kitchen.
15:47
- [Paula] Oh, my kitchen.
15:48
(Paula and Eddie laughing)
15:50
Wow.
15:50
Wow kabow wow.
15:53
All right, so I'll check this one.
15:54
This is the last one I put in.
15:59
You wanna get it in the thickest part of your meat.
16:04
Oh, that's way done.
16:10
But, like I said, the way they
16:11
handle pork nowadays, it's so much safer.
16:16
Back in 1965, the year I got married,
16:23
they recommended you eat pork well, well done.
16:28
But now, if you go into a restaurant, they'll ask you,
16:32
if you're ordering the pork tenderloin,
16:34
what temperature would you like your loin?
16:38
So, they'll serve it medium rare, medium,
16:43
just like if it was beef.
16:48
The old habits are hard to break, y'all.
16:50
(Paula laughing)
16:52
So, I have to watch myself.
16:53
I have to...
16:55
(slapping noise)
16:56
pop my hands so I won't overcook
16:57
my pork chops to death.
17:01
I don't think I've ever seen anything mo pretty
17:07
than this plate of fried pork chops.
17:11
I hope I've inspired y'all to cook you up
17:14
a wonderful pork chop.
17:16
These are just out of the pan
17:19
and they are so hot and so beautiful.
17:22
Its one of the prettiest pork chops I've ever seen.
17:26
And we're gonna enjoy every bite, aren't we gang?
17:33
(Paula laughing)
17:35
- [Theresa] Mm-hmm
17:35
- [Paula] So, no fish for Michael tonight.
17:40
He's gonna eat a pork chop.
17:41
(women laughing)
17:44
Beautiful, beautiful, beautiful.
17:47
Bon appetit, y'all.
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